Name: Norwegian salmon and cob in a sesame crust with seaweed crumpets and health broth
Yield: Serves 8
Cuisine: French
Ingredients: 90 ml milk; 900 g Norwegian salmon fillet, skin and bones removed; 1 bunch coriander, washed and chopped; pinch hondashi powder; 2 large ripe tomatoes, peeled, chopped and seeds removed; 1 small ginger root, washed and grated with the skin on; 1 onion, peeled and chopped; 900 g cob or Cape salmon fillet, skin and bones removed; 2 tablespoons rehydrated Idjiki; 100 g flour; 80 ml water; 1 tablespoon softened butter; pinch sugar; 1 bunch chives, washed and chopped; 200 ml canola oil; juice of 2 lemons; 60 ml fish sauce; 50 ml water; salt and pepper; 6 tablespoons sesame seeds; ½ sachet dry yeast (2,5 g); 1 tablespoon chopped garlic

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Idjiki is a type of seaweed that looks like tiny black bird tongues, found at Asian suppliers. It has the most delicious iodine flavour – exactly like the sea. Hondashi powder is made from dried bonito tuna For this recipe you need only a tiny pinch. Make a whole batch of crumpets and eat the lhe extras with hummus or taramasalata.

Ingredients

900 g Norwegian salmon fillet, skin and bones removed
900 g cob or Cape salmon fillet, skin and bones removed
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Method

To rehydrate the Idjiki, put it on a plate with a little water for 15 minutes. Warm the milk and water slightly in a saucepan – nowhere near boiling. Put the liquid in a bowl, add the Idjiki, then work in the rest of the crumpet ingredients. This is easier with a blender, but you can do it by hand. Work until the batter is smooth and begins to thicken. Cover with a cloth and leave to ris

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Norwegian salmon and cob in a sesame crust with seaweed crumpets and health broth

Ingredients

Method

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